Warm Skate Salad
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Fine Sea Salt2 pinches
Ground White Pepper (freshly)5 tbsps
Vinaigrette (see recipe)3 tbsps
Red Wine Vinegar7 cups
Water (cold)1 small
Leek3 medium
Garlic (cloves, peeled)2 tsps
Dijon Mustard3 tbsps
Sherry VinegarDirections:
1
Bring the court bouillon to a boil in a flameproof roasting pan
2
Season the skate with salt and pepper
3
Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute
4
In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette
5
Arrange in a tall mound in the center of 2 dinner plates
6
As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish
7
Drape the strips over the salad in a circle, as if making a teepee
8
Drizzle the skate with the remaining 2 tablespoons of vinaigrette
9
Scatter the coriander and the tomato over all
10
Serve immediately
11
For the Court Bouillon: Combine all ingredients in a large saucepan and bring to a boil
12
Boil for 10 minutes
13
Strain through a fine-mesh sieve
14
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months
15
Yield: 6 cups For the vinaigrette: In a mixing bowl, whisk together the mustard, salt, pepper and vinegars
16
Whisking constantly, very slowly drizzle in the olive oil and then the corn oil
17
Store, tightly covered, in the refrigerator for up